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    Boston Cream Pie Pancakes

    • Dusty Dawn

      Boston Cream Pie Pancakes (use any GF pancake recipe). @Sharon Macdonald Drasen I can't stop thinking of Boston Creme donuts since our phone call!

    • Marilyn Ryskamp

      Boston Cream Pie Pancakes ~ Starts with a mix of boxed yellow cake mix and boxed pancake mix. Filled with Pastry Cream and Chocolate Syrup on top. #pancakes #waffle #waffles #recipes #desserts #food

    • Kat Han

      Boston Creme Pie Pancakes The best of Boston Cream Pie and Pancakes. Yield: 12 Pancakes Prep Time: 2 1/2 Hours (For Pastry Cream an...

    • Jenna Marry

      Boston Cream Pie Pancakes ~ Starts with a mix of boxed yellow cake mix and boxed pancake mix. Filled with Pastry Cream and Chocolate Syrup on top. More Boston Cream Pancakes, Yummy Breakfast, Pancakes Recipe, Breakfast Yummy, Boston Creme, Breakfast Pancakes, Boston Cream Pies Pancakes, Creme Pies, Breakfast Brunch Boston Creme Pie Pancakes Recipe. Boston Cream Pie Pancakes (use any GF pancake recipe). @Sharon Macdonald Macdonald Drasen I cant stop thinking of Boston Creme donuts since our phone call! Boston Cream Pie Pancakes Dessert for breakfast? Yummy! Boston cream pancakes #breakfast #pancakes #recipe

    • Jilliphir

      These shouldn't exist, and this is def not breakfast food.

    • Brenda Busskohl

      Boston Creme Pie Pancakes Yield: 12 PancakesPrep Time: 2 1/2 Hours (For Pastry Cream and Cooling Time)Cook Time: 25 MinutesTotal Time: 3 Hours The best of Boston Cream Pie and Pancakes. Ingredients: Pancakes: 1 cup Yellow Cake Mix 1 cup Dry Pancake Mix 1 cup Milk 1 tsp Vanilla 2 whole Eggs Pastry Cream: 1/3 cup Sugar 5 Egg Yolks 1 1/2 Tbsp Cornstarch 1 cup Milk 1 cup Half-n-Half 1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract) 1 Tbsp Butter Chocolate Ganache: 8 oz. Chocolate 1 cup Heavy Cream directions: Directions: Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use. In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve Chocolate Ganache: In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside. Pancakes: In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool. To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.

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